Puff pastry SALMON with sun dried tomatoes

With just few days away from Christmas,I’m indulging into this special time of anticipation….smell of gingerbread cakes dancing around the house mixing with the scents of fresh Christmas tree, twinkling lights in neighbours’ houses and the sound of jolly Christmas songs….
It all brings back fond memories,takes me back to my childhood and puts a generous smile on my face.
My close family might be 1,058 miles away from me this Christmas but it feels like they’re here with me.I’ll be cooking Christmas dinner with my mum over the phone,compete with my dad who’s having the best tree,text silly massages to my brothers,and see them all on Skype on Christmas day.

I don’t believe that the meaning of Christmas is gone.Christmas never change,some people do.I can just wish for myself never to change and hope that Christmas will always be the same for me.I’ve always felt deep magic of Christmas time…It’s always been about family,slowing down and living in the moment.And presents?I love giving gifts to others and watch their reaction.It’s priceless…but as for myself,there is always the same present I wish to find under my tree – a wrapped orange and a bag of nuts.What more can I want?I’ve got everything I need.I’m healthy,people I love the most are healthy too.I have my soulmate always by my side,I’ve got loving family and friends that are always there for me.I have beautiful memories too and I’m grateful for those memories I can still make.Instead of wanting more,I’m thankful that I’ve got EVERYTHING 🙂

I wish you all to be truly happy.Not only for Christmas.Happy for life 🙂 It’s the most beautiful gift you can give to yourself and to others 🙂
Have a magical time with the special people you love.Merry Christmas xxx

Before I go,I’ll just quickly tell you about this awesome(I know I use this word way too often!) recipe.I’ve always been afraid of puff pastry,I always felt it was too complicated and way too time consuming.After my first attempt I can tell you that it is time consuming but it’s super easy!And with this recipe for a quick puff pastry you’re going to save same time too.This recipe for puff pastry comes from chef Michel Roux and I can tell you now that I’ll never ever buy puff pastry from the shop again.Now, that I put it in writing I should feel ashamed if I ever do! 🙂

So we’ve got the best puff pastry possible wrapped around fresh salmon fillet,topped with sun dried tomatoes and garlic.This is the best Christmas dish I’ve ever eaten!(And it doesn’t have to be served only for Christmas!)I’m sure you’ll love it too 🙂

RECIPE:

INGREDIENTS:

8 pieces of salmon (around 800g)
16 sun-dried tomatoes in olive oil,chopped
couple of pinches of sesame seeds and almond flakes to sprinkle on top

PREPARATION:

1.Put the flour in a bowl. Add the butter and salt and work them together with the fingertips.

2.When the dough starts to look grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough. Roll it into a ball,flatten, wrap in cling film and refrigerate for 30minutes.

3.Flour the work surface and roll out the pastry into a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again. These are the first 2 turns. Wrap the block in cling film and refrigerate it for 30 minutes.

4.Give the chilled pastry another 2 turns, rolling and folding as before. This makes a total of 4 turns, and the pastry is now ready. Wrap it in cling film and refrigerate for at least 30 minutes before using.

5.Before taking the pastry out a fridge, preheat the oven to 190C/375F.

6.Take the pastry out the fridge,cut it into 4 squares.Roll out the first part to around 15 x 40 cm and cut in half.You should get 2 rectangles of 15 x 20 cm each.Place salmon in the middle of each one(along the shorter length) and cut the slits on both sides of puff pastry around 1/4 inch (6 mm) apart at a slight angle(have a look at a picture above),place 1 spoonful of chopped tomatoes on top and start folding them from the top,alternating sides.Brush with egg mixture and arrange on a baking try,lined with a baking paper.Do the same with the remaining parts of puff pastry.

This is such a gorgeous dish, Bea! I make little individual beef wellingtons every year on Christmas but (confession) I always buy packaged puff pastry because from-scratch is so much work. You’ve inspired me, though!

Thank you so much Katie!I used to always buy puff pastry too but this recipe is really great 🙂 It takes time to chill the pastry but making and rolling it takes minutes.Hope you give it a try 🙂 Have a lovely Christmas x